Mango and pickled fennel crostini

After an easy appetiser that’s bursting with flavour? Our mango and pickled fennel crostini recipe is a must-try.

4

15m

Note: + 15 mins marinating time

10m

Ingredients

  • 1/4 cup (60ml) apple cider vinegar
  • 1 tbs lime juice
  • 1 tbs white sugar
  • 2 tbs sea salt flakes
  • 1 fennel, thinly sliced
  • 1 tbs finely grated lime rind
  • 1/4 tsp dried chilli flakes (optional)
  • 300g jar Coles Marinated Danish Fetta, drained reserving the marinade
  • 1/2 cup (120g) Coles Sour Cream
  • 1 garlic clove, crushed
  • 8 slices Coles Bakery Stone Baked by Laurent Ciabatta Loaf
  • 2 firm mangoes, stoned, peeled, thickly sliced

Method

STEP 1

Place the vinegar, lime juice, sugar and half the salt in a large bowl and whisk to combine. Add the fennel and gently toss to combine. Cover with plastic wrap and place in the fridge for 15 mins to develop the flavours.

STEP 2

Place the lime rind, chilli flakes, if using, and the remaining salt in a small bowl and stir to combine.

STEP 3

Place the fetta, 1 tbs of the reserved marinade from the fetta and the sour cream in a food processor and process until the mixture is smooth.

STEP 4

Heat a barbecue grill or chargrill on high. Combine the garlic and 2 tbs of the remaining reserved marinade from the fetta in a separate small bowl. Brush both sides of the bread with the garlic mixture. Cook bread, in batches, for 2 mins each side or until charred.

STEP 5

Drain the fennel. Spread the bread with the fetta mixture. Top with fennel and mango. Sprinkle with the lime rind mixture to serve. 

Serve with basil leaves and lime halves.

Dietary information

Vegetarian
Egg-free
Nut-free
Peanut-free
Sesame-free
No added sugar

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.